- 2/3 cup uncooked elbow macaroni
- 2/3 cup sliced fresh mushrooms
- 2 tablespoons finely chopped onion
- 1 tablespoon finely chopped green pepper
- 1 tablespoon butter
- 3/4 cup cubed cooked chicken
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons 2% milk
- 1 tablespoon chopped pimiento-stuffed olives
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon pepper
- 1/4 cup soft bread crumbs
- 1 teaspoon butter, melted
- Cook macaroni according to package directions. Meanwhile, in a small skillet, saute the mushrooms, onion and green pepper in butter until tender. In a small bowl, combine the chicken, cheese, sour cream, milk, olives, seasoned salt, pepper and vegetable mixture. Drain macaroni; add to chicken mixture.
- Transfer to a 3-cup baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
Reviews forMacaroni Chicken Casserole
"We used leftover roasted chicken as well and left out the olives. It was very good."
"Very good recipe. Didnt put in the olives"
"I would add more olives to up the taste"